Two years ago, on Jacob's first trip to Hong Kong, we stayed with my great aunt in North Point. On the first morning my aunt dashed downstairs to her favorite congee stand, and came back with a big take-out tub of plain congee and you jia gui, or Cantonese fried dough. We instructed Jacob to dunk a piece of fried dough, and sprinkle some white pepper on the congee before eating. One mouthful later, he was hooked and couldn't stop talking about congee for the rest of the trip.

This simple rice porridge is a staple at the Cantonese breakfast table. It's cheap, filling, and available wherever you go in Cantonese-speaking areas. (Dim sum is more of a weekend and special occasion treat.) And as many expats and visitors to Hong Kong and Guangzhou have discovered, congee is also a great hangover cure on Sunday mornings. I can't think of any other breakfast that is both as light and as filling.

Of course, sometimes the best congee (or jook, as it is called in Cantonese) is homemade. It's easy to whip up and endlessly adaptable. Chicken congee, pork congee, seafood congee, you name it. Most Cantonese home cooks use chicken stock as a base, but you can just as easily make a vegetarian version with good vegetable stock. Add carrots, broccoli, and some shiitake mushrooms for that nice umami flavor, and you're good to go.

In lieu of fried dough, I also sprinkle roasted peanuts on top for a nice crunchy texture.

Wash rice, and put it in a large pot with vegetable stock. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and reduce heat to low. Simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (about 2 to 4 cups more.)

Soak 4 or 5 dried shiitake mushrooms in hot water until softened. Remove stems and thinly slice. After congee has been boiling for half an hour, add mushrooms to pot, along with ginger, carrots, and a generous pinch of salt. When the congee is almost done, add broccoli florets. Salt to taste. Serve hot in individual bowls and garnish with minced scallions and peanuts.

Yu Chou basil coconut curry from July's Tangra. Our next dinner will be Aug 23 at 61 Local and tix now available at tangrasummeraug2015.eventbrite.com 🍅🍠🍑🌽🍆 pic reframed from @chitra

Icy cold raspberry smoothie, so needed for today ☀️

Love this mini print by @jordangraceowens. Going onto office wall ❤️

Dumpling totes finally back in stock! Fulfilling pre-orders now...nab yours for summer beaching, farmers market-ing, an picnicking before they sell out again ☀️👙🍑🍇🍉

Cold sesame noodles, perfect for summer. Learn to make the perfect version & many other dishes in my online class with #Craftsy. This week use this link for $10 off www.craftsy.com/ext/DianaKuan_5211_D

Visiting the Society of Illustrators. Love this piece done with merlot, ink, & gouache. Must start drawing more with wine. 🍷✒️🎨

Two months ago I traveled to Denver to film an online class series with #Craftsy. It was the perfect project for reaching & teaching techniques to home cooks outside of NY. Today I'm excited to announce Chinese Takeout Favorites just launched! And you can also use this link for exclusive $20 (50%!) off this week. Enjoy! www.craftsy/ext/DianaKuan_5211_H